Instructions: Preheat oven to 350 degrees. Place walnuts on baking sheet and toast in oven about 10 minutes. Let cool. Heat saute pan, add butter and saute apples and raisins 3 minutes. Add brandy and stir until absorbed by apples. Lightly dust mixture with flour and saute until flour is absorbed. Add walnuts, apple juice, cinnamon, nutmeg and vanilla. Cook until thick. (If too thick, add more apple juice.) Cool in refrigerator at least 30 minutes.

Preheat oven to 325 degrees. Spoon equal portions of apple mixture into middle of each puff pastry sheet. Seal each pastry by grabbing the top left corner and bottom right corner and pressing together, brushing with beaten egg to help seal. Do same with right top corner and bottom left corner. Seal as tightly as possible. Place on sheet pan and bake until golden, about 15 minutes.

To make sauce: Heat saute pan and add sugar. Cook slowly, stirring with wooden spoon until it turns golden brown. Add cream, stirring slowly. Heat until mixture turns medium brown.

To assemble: Place sauce equally on 8 dessert plates, covering the entire centers of plates. Add each torte on top of caramel sauce. Serve with vanilla bean ice cream.

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